POSITION: SOUS CHEF

DEPARTMENT: FOOD PRODUCTION UNIT

RESPONSIBLE FOR: CHEF TOURNANT, CHEF DE PARTIES AND COMMIS CHEFS, FOOD HANDLERS - ASSEMBLY

REPORTS TO: EXECUTIVE CHEF

RESPONSIBILITIES

Supports the Executive Chef in the supervision of the Kitchen Departments and the quality of its products, in the most cost-effective method in line with the quality hygiene and management policy of the Company. This person deputizes when the Executive Chef is on leave or off.

1. Financial

Develop new ideas for menus, menu presentations regarding food presentation, recipes, production and costing.
Monitor requisitions, stores, and chillers of any stocks to achieve a lesser percentage food cost than the theoretical cost.
To achieve the maximum productivity from the kitchen brigade and eliminating any unproductive time or any overtime. The rosters should be monitored daily and any changes to be executed.
Ensure maximum utilization of labour force is obtained and at minimum cost levels.
Ensure that wastage is kept to a bare minimum.

2. Human Resources

Check that employees are well groomed and proper uniform is worn at all times.
While disciplining employees when it is necessary, this person should enhance staff morale by listening to their problems and encouraging them to participate in social or competitive events of the Company.
Maintain a healthy relationship with al superiors, piers and subordinates alike.
Ensure that all leave allocated to the employees of his is availed to by the end of each year.
Ensure that all employees are trained adequately on their job and in the skills required in all other common departmental duties thus ensuring maximum flexibility within the department.
Foster a feeling of belonging to the company in all the department’s employees.
Inspire understanding amongst all employees in his department and in all other departments.
Ensures that all staff observes the Health and Safety policy, of the company.

3. Operational

Ensure that procedures in personal and food hygiene are carried out and maintained.
Check deliveries and return to suppliers, any which are not up to the Companies Standards.
Daily monitoring of production such that all time frames are kept and dispatch of foods or meals are up to the required standards.
Assist the Executive Chef in the planning and preparation of menus, recipes, cooking and preparation instructions for the kitchen departments.
Liaise with all the Management Team to ensure that all productions run smoothly and deadlines are met.
Ensure that all hygiene regulations (including HACCP), and international certification standards are strictly observed by all employees and by the procedures adapted in the execution of the production.
Coordinate with chef and/or stores regarding market list, availability of products, storage expiry dates and equipment.
Assist the Executive Chef in administration and office work of the department. Including rosters, orders and time sheets.
Checks that team are filling live proper traceability documentation of the works being done.
Ensure that sufficient amenities are available to carry out the production plan, if not to propose an order accordingly.

4. Management

As part of the management team the executive must ensure that he continuously upholds the company policies.
Is responsible to maintain discipline amongst all employees.
Must foster a positive working relationship with superiors, piers, and understudies.
Must project a good image in terms of personality and appearance at all times and act as an ambassador of the company.
Must sign acceptance to and abide by the company’ oath of secrecy of ethics.
Hold regular departmental meetings for all levels of staff in all departments.
Attend daily briefings, quality meetings, operational meetings on time and follow up on pending items to do.

5. Corporate

Must show loyalty and support to the company and its objectives as well as its various properties and operations.
Must adhere to, support, and activate a positive attitude towards the company’s business.

Sous Chef

Job Description